0 5 . 1 1 . 1 2

'tis the season

for pink concoctions?

first time pickling my own onions

i had always heard it was simple

but had no idea it was THIS simple

((( so incredibly rewarding )))

 

Pickled Red Onions

I used David Lebovitz's recipe as a starting point. I substituted red wine vinegar for the white vinegar, and they turned out great. One may, of course, play around with the seasonings. I did not have allspice berries on hand, so I omitted them. Other possible flavor additions could include black pepper kernels, star anise, and sliced garlic cloves...

 

3/4 c white vinegar
3 Tbsp sugar
pinch of salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 large red onion, peeled, and thinly sliced into rings

In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling. Add the onion slices and lower heat, then simmer gently for 30 seconds. Remove from heat and let cool completely. Transfer the onions and the liquid into a jar then refrigerate until ready to use. The onions will keep for several months, but I find they’re best the week they’re made.